Preparation: 30 min.
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Ingredients for
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1 Salmon fillet
2 Salmon fillets
3 Salmon fillets
4 Salmon fillets
5 Salmon fillets
6 Salmon fillets
7 Salmon fillets
8 Salmon fillets
9 Salmon fillets
10 Salmon fillets
150 g Sprouts
300 g Sprouts
450 g Sprouts
600 g Sprouts
750 g Sprouts
900 g Sprouts
1.05 kg Sprouts
1.2 kg of Brussels sprouts
1.35 kg Sprouts
1.5 kg of Brussels sprouts
1 clove of garlic
2 Garlic cloves
3 Garlic cloves
4 Garlic cloves
5 Garlic cloves
6 Garlic cloves
7 Garlic cloves
8 Garlic cloves
9 Garlic cloves
10 Garlic cloves
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
Sesame seeds, toasted
0.5 tablespoon tomato paste, concentrated
1 tablespoon tomato puree, concentrated
1.5 tablespoons tomato puree, concentrated
2 tablespoons Tomato puree, concentrated
2.5 tablespoons tomato puree, concentrated
3 tablespoons Tomato puree, concentrated
3.5 tablespoons tomato puree, concentrated
4 tablespoons Tomato puree, concentrated
4.5 tablespoons tomato puree, concentrated
5 tablespoons Tomato puree, concentrated
1 tablespoon Light soy sauce
2 tablespoons Light soy sauce
3 tablespoons Light soy sauce
4 tablespoons Light soy sauce
5 tablespoons Light soy sauce
6 tablespoons Light soy sauce
7 tablespoons Light soy sauce
8 tablespoons Light soy sauce
9 tablespoons Light soy sauce
10 tablespoons Light soy sauce
1 tablespoon Balsamic vinegar, white
2 tablespoons Balsamic vinegar, white
3 tablespoons Balsamic vinegar, white
4 tablespoons Balsamic vinegar, white
5 tablespoons Balsamic vinegar, white
6 tablespoons Balsamic vinegar, white
7 tablespoons Balsamic vinegar, white
8 tablespoons Balsamic vinegar, white
9 tablespoons Balsamic vinegar, white
10 tablespoons Balsamic vinegar, white
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About this recipe
Brussels sprouts are making an impressive comeback - simply thanks to different methods of preparation. They are surprisingly delicious!
You can read the full recipe on page 109 from Een pan
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